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Thai Red Curry Beluga Lentils

Thai Red Curry Beluga Lentils

This dish combines some of my favorite things. Thai Curry and Lentils. I love all Thai curries and today we’re using a red curry. A good curry can have over 30 spices in it which is very ingredient and labor intensive so I chose to use a premade paste. I kept it simple by steaming the veggies atop the rice to save on clean-up which is super helpful. I hope you find this recipe as enjoyable as I do, in-joy!


1 C Beluga Lentils

1 can Coconut Milk + 1 oz. water

1 C Japonica Rice

1 TBSP Coconut Oil

¾ tsp. Ume Boshi Plum Vinegar

1 TBSP + 1 tsp. Thai Red Curry Paste + 5 oz. warm water

1tsp Salt

1 Yellow Bell Pepper-sliced &1 Orange Bell Pepper-sliced 1 medium

Yellow Onions-sliced

2 Cloves Garlic-chopped


In a medium saucepan, add one can coconut milk and 1 oz. water to equal two cups. Then add the Beluga Lentils and bring to a boil, immediately drop heat to low and cover. Cook for 15 minutes. In a small dish, combine warm water and Curry Paste and salt, stir to combine and add to Lentils. Stir, re-cover and cook for another 20 minutes and if you want a saucier recipe, add more water.

While your lentils are cooking, in a medium saucepan, bring 2 cups water and the 1 cup rice to a boil and drop to low heat and simmer. Set a timer for 30 minutes so you know when to add your veggies.This rice takes about 45-50 minutes to cook.

Chop your vegetables and set aside. After your rice had been cooking for 30 minutes, add your vegetables right on top and recover.

When rice is cooked. Remove veggies and stir in Coconut Oil and Ume Vinegar (if you don’t yet have Ume Vinegar, you can replace with salt. But go get some Ume, it’s amazing!)

Plate it up and in-joy!

~ Brooke Alexandra


Now, don’t let the simplicity of this recipe fool you. It’s super delicious and with only 3 ingredients, quick and easy to throw together. One thing I forgot to mention, the avocado will brown pretty quickly so make it and serve immediately! I always make it last thing right before I plate my meal. You can start early and half your tomatoes, just wait till serving time to mix it up. It’s rich, creamy and simple, has an exceptional flavor and is super satisfying. Give it a try, it may very well become a staple and favorite in your household.



Here's the Recipe!

16 oz. Grape, Cherry or Plum Tomatoes

1 Ripe Avocado

Half-tsp. Salt

Cut Tomatoes in half and place in a large mixing bowl. Slice Avocado in half then cut lines both ways about ⅓ inch apart to make a crosshair. Then, I like to cut around the middle of each half to make more pieces to distribute (see video). Spoon out both halves of the Avocado into the bowl atop the Tomatoes. Sprinkle with half the salt, stir then add second half and stir well. I like to do this to evenly distribute the salt. It should end up a bit creamy and well incorporated. Serve immediately and In-joy!


Corn & Zuchi Succotash Cover copy

This is one of my all time favorite side dishes, and my variation on a traditional Mexican side dish. It’s super quick, simple and ridiculously delicious. With just 3 main ingredients, it’s easy to put together and always a crowd pleaser. This dish pairs well with many Latin or Caribbean mains and adds a crisp freshness to any plate. In-Joy!



#4-Chile, Corn and Zucchini Side Dish

2 fresh ears of Corn-kernels removed from ears

2 fresh Anaheim Chiles or 1 Pasilla Pepper-diced

3 Zucchini-diced

2 clove garlic-diced

1 ½  TBSP Ghee/Butter/Coconut Oil

1 TBSP Oil of choice for dressing (optional)

1 TBSP 1/4 tsp. Salt

Heat 2 TBSP Ghee on Medium heat. Add Chiles, Zucchini and Corn and Garlic and Salt. Stiring often, cook until nearly tender but leave a bit of a crunch. 5-7 minutes. (Optional) Toss Veggies in remaining oil.

Ciao for Now!